Cantucci (Almond Biscotti)

Ingredients
400 plain flour
300g almonds
12g baking powder
pinch of salt
4 eggs
150g sugar
1 tablespoon amaretto

No need to roast almonds. Don’t chop almonds, whole almonds look better in cantucci slices. Mix all ingredients. Cling wrap dough and put to fridge for 30 min. Shape into two logs. Bake at 180C for 30-40 min or until golden. Let logs cool for 20 minutes. Use very sharp knife to cut into diagonal slices about 5 mm thick. Bake the second time at 150C for 30 min.

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

Cantucci (Almond Biscotti)

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